Steak 'n Veggies Stir-Fry
Quick Brown Rice
Ingredients
- 1½ lb skirt steak, thinly sliced (or use flank steak)
- 4 Tbsp olive oil, divided
- 2 red or yellow bell peppers, sliced
- 2 carrots, sliced
- 1 (8-oz) pkg snow peas
- ⅓ cup low-sodium soy sauce
- 3 Tbsp rice vinegar
- 3 Tbsp honey
- 1 Tbsp toasted sesame seeds
Instructions
- Cook beef in 2 Tbsp hot oil in a large skillet over medium-high heat 6 to 8 minutes or to desired doneness. Season lightly with salt and pepper. Remove from skillet; cut beef into bite-size pieces, if desired.
- Cook bell peppers, carrots, and snow peas in 2 Tbsp hot oil in same skillet over medium-high heat 6 minutes or until crisp-tender.
- Add soy sauce, vinegar, and honey to skillet, stirring to coat. Add beef, and cook 3 minutes or until sauce is thickened. Sprinkle with sesame seeds. Serve over rice.
Side Dish Ingredients
- 2 pouches boil-in-bag brown rice
Side Dish Instructions
- Cook rice according to package directions. Season with salt to taste.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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